"Chicken salad itself has plenty of variations, but if you want to boost the flavor without calorific dressings or add-ins, try marinating the chicken in pickle brine. You may already know that adding pickle juice to chicken salad dressing gives you far more complexity than simply vinegar or lemon juice. But by marinating, you're allowing the zesty brine to permeate the meat. You'll get more flavor in every mouthful, with the added benefit of moister chicken."
"This flavor boosting technique is suitable for all kinds of cooking, including baked, grilled, and fried chicken. It's as simple as submerging the chicken pieces in leftover pickle brine, then leaving to marinate in the fridge for anywhere from two to 24 hours before cooking. You might think that the longer you leave the chicken to marinate, the better the flavor will be, but be careful not to go over this time."
"Pickle-brined chicken works best in salads with other bright tasting ingredients, or when some acidity is needed to balance out overly creamy or fried flavors. The juice from a jar of dill pickles is enough on its own, but you can always add extra seasonings or spices to suit the style of your salad. This isn't a traditional marinade, so you won't need to add oil to the mix."
Chicken salad occupies a middle ground between simple green salads and rich pasta salads. Marinating chicken in pickle brine boosts flavor more effectively than vinegar or lemon by allowing the zesty brine to permeate the meat, producing moister, more flavorful bites. The technique suits baking, grilling, and frying; submerge chicken in leftover pickle brine and refrigerate two to 24 hours, avoiding over-marinating to prevent protein breakdown and mushy texture. Pickle-brined chicken pairs well with bright ingredients or acidic elements to balance creamy or fried components. Dill pickle juice can suffice, and seasonings may be added without oil in the marinade.
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